Ingredients
- Butternut squash: 1 medium, peeled, seeded, and cubed
- Orzo pasta: 1 cup
- Vegetable broth: 4 cups
- Heavy cream: 1/2 cup
- Fresh sage leaves: 1/4 cup, chopped
- Parmesan cheese: 1/4 cup, grated
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Step 2: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant.
- Step 3: Add the orzo to the pot and toast for 2-3 minutes, stirring constantly, until lightly golden. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked al dente and the broth is mostly absorbed.
- Step 4: Stir in the roasted butternut squash, heavy cream, and chopped sage. Season with salt and pepper to taste.
- Step 5: Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
- Step 6: Serve immediately, garnished with extra sage leaves and Parmesan cheese, if desired.
Notes
- To prevent sticking, store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of broth or water to loosen the orzo.
- A sprinkle of toasted pumpkin seeds adds a delightful crunch and nutty flavor to each serving.
- Roasting a few extra squash cubes ensures you have some beautifully caramelized pieces to garnish the final dish and amplify the squash flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American